i pour the gravy over the food and it all slides off it seems onto the plate instead of staying say on the mashed potatoes. like some will stay, but just seems it all puddles around the food on the plate.

1 tablespoon butter and 1 heaping tablespoon of flour. cooked for a few minutes to cook the flour. kept on mixing and definitely cooked long time.

chicken pan juices from oven slowly put into the pan on the stove. about a cup. brought to a near boil, than simmered for 15 minutes. wasnt looking to make a lot of gravy.

pan juices was from a roasted chicken. water was put into the bottom of pan when first putting the chicken in the oven.

If you want to thicken, fill a glass halfway with water and put a few spoonfuls of flour or cornstarch. Whisk it with a fork so there are no lumps. When your gravy is boiling but not thickening, you have the mixture ready. Pour a couple of spoonfuls at a time, until you get the desired consistancy. I like my gravy thick - so I tend to use a lot of flour.

Could it be that there is too much gelatin from the chicken bones? That would make it more jelly-like and tend to just slide off. Do you strain your broth before adding it to the gravy or pull off the fat that is floating? It sounds like it's either to gelatinous or too fatty too me.

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Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.